Description
This Brown Stew Shrimp with Sweet Potato Grits is a comforting and flavorful dish combining tender shrimp seasoned with aromatic spices and slow-simmered in a rich gravy, served atop creamy, cheesy sweet potato-infused grits. Perfect for a hearty dinner with a Caribbean twist.
Ingredients
Scale
Sweet Potato Grits
- 3 ½ cups water, plus more as needed
- 1 cup chicken broth or stock
- Kosher salt, to taste
- 1 ½ cups grits (not instant grits)
- ½ cup sweet potato puree (or pumpkin puree)
- 2 tablespoons butter
- ½ cup half and half
- 1 cup shredded gouda cheese (or sharp cheddar cheese)
- ¼ teaspoon white pepper
Brown Stew Shrimp
- 1 lb jumbo shrimp, peeled & deveined (tail on or off)
- 1 tablespoon avocado oil (or olive oil)
- 1 teaspoon smoked paprika
- 1 teaspoon ground allspice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Kosher salt & fresh ground black pepper, to taste
- 4 tablespoons butter
- ½ green bell pepper, finely diced
- ½ red bell pepper, finely diced
- ½ small yellow onion, finely diced
- 1 large carrot, finely diced
- 1 scotch bonnet pepper, deseeded & chopped
- 1 tablespoon garlic paste
- 2 teaspoons ginger paste
- 2 teaspoons browning sauce (e.g., Grace browning)
- 1 cup chicken broth or stock
- ¼ cup sliced scallions, plus more for garnish
Instructions
- Prepare the grits: In a large saucepan, bring the water, chicken broth or stock, and kosher salt to a boil over medium-high heat. Gradually whisk in the grits a little at a time to prevent clumps. Reduce heat to low and cover the saucepan. Simmer the grits, stirring frequently to prevent lumps, until tender, about 30 minutes. Add more water as needed to keep grits creamy and not stiff.
- Finish the grits: Stir in the sweet potato puree, butter, half and half, shredded cheese, and white pepper until fully combined. Taste and adjust salt as necessary. Keep the grits warm on the lowest heat setting while preparing the shrimp.
- Marinate the shrimp: Pat the shrimp dry with paper towels. In a large bowl, toss the shrimp with avocado oil, smoked paprika, ground allspice, onion powder, garlic powder, kosher salt, and black pepper. Set aside to marinate for at least 30 minutes.
- Sauté the vegetables: In a large skillet, melt butter over medium heat. Add diced green and red bell peppers, yellow onion, carrot, and chopped scotch bonnet pepper. Sauté until vegetables are tender and golden brown, about 6-7 minutes.
- Add aromatics and browning sauce: Stir in garlic paste and ginger paste, cooking until fragrant, about 1 minute. Add browning sauce and mix thoroughly with the vegetables.
- Cook the shrimp: Add the marinated shrimp, chicken broth or stock, and sliced scallions to the skillet. Stir to combine, cover, and simmer until shrimp are uniformly opaque and cooked through, about 6-7 minutes. The sauce should thicken and coat the shrimp.
- Serve: Divide the warm sweet potato grits among bowls, top with brown stew shrimp, and garnish with additional scallions if desired. Enjoy immediately.
Notes
- Use stone-ground grits for the best texture; avoid instant grits as they won’t produce the same creaminess.
- Add water gradually during grits cooking to maintain a creamy consistency without stiffness.
- For a milder spicy heat, omit or reduce the amount of scotch bonnet pepper.
- Browning sauce adds authentic Caribbean flavor, but you can substitute with Worcestershire sauce if unavailable.
- Keep the grits warm and covered to prevent them from drying out before serving.
- Serve with fresh scallions for added freshness and color.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 220 mg
